8 Serves
151 Mins
Whisk together the beer, egg, and flour in a large bowl to create the batter base, then refrigerate for at least 2 hours.
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Vitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
144 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
456 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Just before frying, whip the egg whites until stiff peaks form and gently fold them into the chilled batter.
Heat the cooking oil in a deep-frying pot or heavy-bottomed pot to 350-182°C, monitoring with a deep-fry thermometer.
Dip the shrimp into the batter, then carefully drop them into the hot oil using a fork, ensuring not to overcrowd the pot.
Fry the shrimp for 2 to 3 minutes until golden brown, removing any loose batter bits with a slotted spoon, then drain on paper towels.
Serve the hot, crispy shrimp immediately with a side of tartar sauce.
25
g95
g20
g
Yemeni
